(adapted from Barefoot Contessa)
4 cups baby salad greens, rinsed and dried (arugula would be peppery and tasty, but it's a bit strong for my kids, so I went with mixed greens instead)
1 cup chopped mint
2 cups watermelon, cubed
8 ounces feta cheese, cubed
juice of 1 lemon
juice of 1 orange
1 shallot, minced
1 tbsp. honey
1 tsp. salt
1/2 tsp. black pepper
1/4 cup olive oil
1. Place salad greens, mint, watermelon, and feta in a large bowl.
2. To make the vinaigrette, combine citrus juices, shallot, honey, salt, and pepper. Whisk well. Slowly drizzle in olive oil, whisking continuously. Pour over salad mixture and toss to coat. Serve immediately, outside on the porch.
*This, like many of my favorites, can be served deconstructed for the most persnickety diners, aka my children. Watermelon. Feta. Greens. Orange slices. 'Nuff said.